Pineapple Enchiladas

• 2 each chicken breasts
• 1 cup pineapple
• 1/2 cup chopped orange pepper
• 3/4 cup onion chopped
• 1 can red enchilada sauce, 16oz
• 1 tbsp cumin
• 1 tbsp chili powder
• 3 clove garlic chopped
• 1 can 14 or smaller can red enchilada sauce; recommend las palmas
• 5 each corn and flour tortillas
• 1 cup shredded cheese
• 1/2 cup shredded Parmesan cheese
• 1/4 cup cilantro

1. Cook chicken, 16oz enchilada sauce, pineapple, onion, and garlic in slow cooker for 4-6 hrs with cumin and chili powder.
2. During last hour of slow cooking, use two forks and shred chicken breasts into small pieces.
3. Layer bottom of 9x9 pan with chicken mixture and add a tortilla
4. Continue layering chicken mixture, cheese, and tortillas until filling is used.
5. I do one middle layer with Parmesan cheese and all others with sharp cheddar but by all means cheese as appropriate!
6. Top with Parmesan cheese and small can of red sauce
7. Top assembled enchiladas with cilantro and bake for 30 min at 350

chicken breasts, pineapple, orange pepper, onion, red enchilada sauce, cumin, chili powder, garlic, red enchilada sauce, corn, shredded cheese, parmesan cheese, cilantro

Taken from cookpad.com/us/recipes/361704-pineapple-enchiladas (may not work)